Mexican Meatloaf – Keto Friendly

Another day – another discovery of a #KetoFriendly main dish that your family won’t miss the carbs in! You can satisfy them by throwing potatoes into the oven while this is baking and throw some cauliflower into a pan to steam for yourself to mash up for a simple meal. The best part is that this one is SO low carb that you can easily have your wine PLUS it makes enough for leftovers. #EverybodyWins#ThisGirlLovesToEat

Keto Mexican Meatloaf

3 pounds ground sirloin (90/10) – if you need more fat you should use 80/20 ground beef

Heat your oven to 350° and line the inner grease catch tray of your broiler pan with foil. Place the top portion of the broiler pan back on top after spraying it with olive oil spray.

In a small bowl, combine all of the dry spices with your cracker crumbs.

In a large mixing bowl combine your ground beef/sirloin, eggs, salsa, 1/2 the can of olives, and cracker crumb/spice mixture using your hands. Form the meat into one long loaf or two smaller loaves. Cover with 1/3 of the can of the enchilada sauce and put into the oven.

After 30 minutes pull far enough out of the oven to pour another 1/3 of the can of the sauce over the meatloaf and put back into the oven for another 30 minutes then put the rest of the enchilada sauce over the meatloaf. Cook for another 15 – 20 minutes and take out of the oven.

Let the meat loaf sit for 5 minutes before slicing. Serve by adding the as little (or as much) of the cheese, avocado, tomatoes, olives, cilantro as you want to the sliced meatloaf. Drizzle sour cream and additional hot sauce or salsa on top as desired.

It tastes just like a taco! Now I’m really looking forward to the leftovers.